300g-400g/11-14oz piece of lean rump or sirloin steak
For the dressing
1 tsp cumin seeds
small bunch flat-leaf parsley, leaves chopped
1 red chili, deseeded and finely chopped
1 tsp thyme leaves
5 tbsp olive oil
2 tbsp red wine vinegar
To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant.
Tip into a small bowl and stir in the chopped parsley, chili, thyme, oil and vinegar.
Season well with pepper – you can add salt just before serving.
Put the steak onto a plate and rub over about a quarter of the dressing.
Leave the steak marinating at room temp for about 30 mins.
If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
Heat a barbecue, griddle or heavybased frying pan until really hot.
Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked.
Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.
Recipe adapted from: Good Food